“This simple technique for cooking squash is quick and easy,” writes Chef Sean Sherman.

November 24, 2020

Ingredients

  • 1 medium winter squash such as butternut or acorn
  • 2 to 3 tablespoons sunflower oil
  • Coarse salt
  • Pinch of sumac
  • 6 fried sage leaves
  • Toasted squash, pumpkin or sunflower seeds, for garnish

Instructions

Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into slices about ¼ inch thick. Brush the slices with a little oil and sprinkle with salt and sumac. Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Sprinkle with salt and serve on salads, float them on top of soup, or stack them on corn, bean and wild rice cakes. 

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Ingredients

  • 1 medium winter squash such as butternut or acorn
  • 2 to 3 tablespoons sunflower oil
  • Coarse salt
  • Pinch of sumac
  • 6 fried sage leaves
  • Toasted squash, pumpkin or sunflower seeds, for garnish
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